You might be surprised to learn that baked beans often contain a good bit of sugar--usually from brown sugar, molasses, and/or ketchup. A classic recipe might have 15g total sugars per 1/2-cup serving; ours contains just 5g (only 2g added from a little maple syrup), allowing the smoky flavors of bacon, chipotle, and smoked paprika to pop.

Ingredients

4 center-cut bacon slices, chopped

1 cup finely chopped onion

2 tablespoons white miso (soybean paste)

4 garlic cloves, minced

1/2 cup unsalted chicken stock

1 1/2 tablespoons maple syrup

1 tablespoon chopped canned chipotle chiles in adobo sauce

1 1/2 teaspoons cider vinegar

1/2 teaspoon smoked paprika

3 (15-ounce) cans unsalted navy beans or Great Northern beans

1 (8-ounce) can unsalted tomato sauce

Nutritional Information

Calories 184

Fat 1.4g

Satfat 0.3g

Monofat 0.0g

Polyfat 0.0g

Protein 11g

Carbohydrate 33g

Fiber 10g

Cholesterol 3mg

Iron 4mg

Sodium 230mg

Calcium 115mg

Sugars 5g

Est. added sugars 2g

Calories 184

Fat 1.4g

Satfat 0.3g

Monofat 0.0g

Polyfat 0.0g

Protein 11g

Carbohydrate 33g

Fiber 10g

Cholesterol 3mg

Iron 4mg

Sodium 230mg

Calcium 115mg

Sugars 5g

Est. added sugars 2g

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook bacon in a 10-inch cast-iron skillet or other ovenproof skillet over medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving drippings.

Step 3

Add onion to drippings in pan; cook 4 minutes, stirring occasionally. Add miso and garlic; cook 2 minutes, stirring frequently. Stir in stock and remaining ingredients; bring to a simmer. Place pan in oven; bake at 350° for 45 minutes or until sauce is thick. Remove pan from oven; sprinkle beans with bacon.